Dorie's Corniest Corn Muffins

I only have to work three days this week. I love holidays:) Even though we don't have big Thanksgiving plans, I am still excited for some time off and football. Speaking of football, we saw The Blind Side over the weekend and we LOVED it. I highly recommend it!

I have been making a lot of soup lately. It always hits the spot on a cold day and unfortunately, Utah gets its fair share of cold days. Corn muffins are the perfect side to any bowl of steaming, hot soup or chili.

I made Dorie's Corniest Corn Muffins the other day and they were delicious. I love how easy they were to make. You can whip these up just as fast as a box of Jiffy mix and they are much better. I love the hearty chunks of corn and how moist and tender they are. I think they are best served warm with a drizzle of honey or a little homemade jam. Josh likes to dunk his in whatever soup we are having.

If you are afraid of yeast rolls, make these muffins for Thanksgiving this year. Your guests will appreciate a big basket of Dorie's corn muffins. I am sure of it!

Corniest Corn Muffins

Adapted from Baking From My Home To Yours by Dorie Greenspan

(Printable Recipe)

1 cup all-purpose flour
1 cup cornmeal
6 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Pinch of freshly grated nutmeg (optional)
1 cup buttermilk
3 tablespoons (1 1/2 ounces) unsalted butter, melted and cooled
3 tablespoons corn oil
2 eggs
1 cup corn kernels-I used frozen corn

Center a rack in the oven and preheat the oven to 400°F. Butter or spray the 12 muffin molds in a regular-size muffin tin, or fit the molds with paper muffin cups.

Working in a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg. In a large glass measuring cup with a spout or in another bowl, whisk together the buttermilk, melted butter, oil, egg and yolk. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – the batter will be lumpy and that’s just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin molds.

Slide the pan into the oven and bake 15 to 18 minutes, or until the tops are golden and a knife inserted into the center of the muffins comes out clean. Pull the pan from the oven and carefully lift each muffin out of its mold and onto a rack to cool.

Dorie's Storing Tips: Like all muffins, these are best eaten the day they are made. If you want to keep them, it’s best to wrap them airtight and pop them into the freezer, where they’ll keep for about a month; re-warm in a 300°F oven, if you’d like, or split them and toast them—do that and they’ll be that much more delicious with butter.

If you like these corn muffins, you might also like:

Spicy Corn Muffins from Two Peas and Their Pod

Skillet CornBread from Two Peas and Their Pod

Whole Wheat and Flax Cornbread Muffins from This Week for Dinner

Pumpkin Cornbread Muffins from Awake at the Whisk

Pumpkin Cinnamon Muffins

I hope everyone had a fun and safe Halloween weekend. We passed out candy to the neighborhood kids and watched the Utah football game. It was nice and relaxing. I also made Pumpkin Cinnamon Muffins for our neighbors that helped Josh with the basement.

I used the leftover pumpkin in the refrigerator from my pumpkin chocolate chip oatmeal cookies. I decided to add lots of cinnamon and cinnamon chips. I loved making these muffins because they were so easy and I only had to use one bowl. After cleaning up the basement mess, I was not in the mood to do a bunch of dishes:)

The muffins puffed up in the oven and made the house smell like fall. I didn't get to taste them because we gave them away, but they sure did look and smell good! I hope they were edible. Make a batch and let me know:)

Pumpkin Cinnamon Muffins

(Printable Recipe)

1 ½ cup flour

½ teaspoons salt

½ cups sugar

½ cups brown sugar

1 teaspoon baking soda

1 cup pumpkin

½ cups canola oil

2 eggs

¼ cup buttermilk

1 teaspoon cinnamon

½ teaspoons nutmeg

¼ teaspoons all spice

1 cup cinnamon chips

Preheat the oven to 350 degrees. Grease a muffin pan with cooking spray or line with paper liners.

In a large bowl, whisk together the pumpkin, oil, eggs, and buttermilk. Add in the sugars and stir until combined. Sprinkle the spices on top and stir.

Add the flour and baking soda to the mixture. Stir until combined. Add in the cinnamon chips. Pour the batter into the prepared muffin pan.

Bake for 20-24 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffins on a wire rack.

If you like these muffins, you might also like:

Pumpkin Pecan Raisin Muffins from Eat Me, Delicious

Pumpkin Oatmeal Muffins from Carrots N Cake

Pumpkin Chocolate Chip Muffins from My Kitchen Cafe

Pumpkin Apple Muffins with Cinnamon Streusel from Two Peas and Their Pod

Favorite Fall Treats

We are in San Francisco for the Blogher Food conference, but I wanted to share a few of my favorite fall treats. I never forget about my faithful blog readers:) I hope you find a treat or two below to make this fall. Enjoy!

Pumpkin Roll- I love making pumpkin rolls in the fall. Don't let the roll intimidate you, I promise they are easy to make. I always make a couple and keep them in the freezer. They freeze really well and when you have surprise company you can pull one out to enjoy.

Pumpkin Pancakes with Cinnamon Syrup-Pumpkin pancakes make the perfect fall breakfast treat. Serve them with homemade cinnamon syrup and you will be in heaven.

Apple Crisp with Cinnamon Ice Cream-Apples are my favorite. I have to eat one every day. Enjoying them in apple crisp makes them even better. Top the crisp off with cinnamon ice cream for an extra special fall dessert.

Caramel Corn-Make a big batch of caramel corn to watch your favorite football team this season! Be careful though, it is very addicting:)

Cinnamon Toffee Oatmeal Cookies-The cinnamon and toffee are the perfect match in this cookie. Grab a cold glass of milk for your dunking pleasure!

Pumpkin Apple Muffins with Cinnamon Streusel Topping-These muffins are healthy and delicious! I like to make mini muffins for portion control and for the cuteness factor:)

I hope these treats make your fall season extra special! We will be back on Tuesday. Have a great weekend everyone.

Rhubarb Apple Cinnamon Muffins

This is rhubarb week on our blog. I just can't get enough! I had no idea rhubarb was such a gem. It is so nice to walk outside and chop rhubarb from our own yard. I am loving our four plants. Thanks to whoever lived in the house before us. We owe our rhubarb obsession all to you!

I appreciate all of your rhubarb recipe suggestions. I now have tons of recipes to try. I wish I had ten plants. I decided to try rhubarb muffins next.

I really didn't know what kind of muffin to make. I just started playing around with ingredients, adding a little bit of this and that. I used a Granny Smith apple to compliment the rhubarb. I threw in some cinnamon, nutmeg, and a pinch of all-spice. I tried to keep this one healthy so I used applesauce, canola oil, and whole wheat flour. I also added a cinnamon crunch topping for the grand finale.

I loved these muffins. They are a new favorite. I made big ones and mini ones and they were both amazing. They were plenty moist due to the applesauce, oil, rhubarb, and apple. I loved the tart rhubarb flavor paired with sweet brown sugar and cinnamon. I am glad I added the cinnamon crunch topping, it really made these muffins marvelous!

So if you haven't tried rhubarb yet, what are you waiting for? Try my strawberry rhubarb crumb cake or these magnificent muffins! You won't be disappointed.

Rhubarb Apple Cinnamon Muffins

(Printable Recipe)

2 1/2 cups chopped rhubarb
1 chopped Granny Smith apple

2 eggs
1 cup low-fat buttermilk
1/4 cup canola oil
1/2 cup non sweetened applesauce
1/2 cup white sugar
1/2 cup brown sugar

2 teaspoons vanilla
1 cup all-purpose flour

1 cup whole wheat flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt

2 teaspoons cinnamon

Dash of nutmeg

Pinch of all spice

Cinnamon Crunch Topping:
1/3 cup brown sugar
1/4 cup flour
1/4 cup oats
1 teaspoon cinnamon
1 1/2 T cold butter
Cinnamon/sugar mixed

1. Preheat the oven to 350 degrees. Spray muffin tins or use paper liners.
2. In a large bowl whisk together the dry ingredients.

3. In a different bowl whisk together the wet ingredients until well combined.

4. Pour the wet ingredients over the dry ingredients and mix slowly. Be gentle with the mix:)

5. Add in the rhubarb and apple. Mix gently.

6. Make the cinnamon crunch topping. Mix all of the ingredients, except the additional cinnamon and sugar, in a small bowl. I use my hands. You want it to be a crumbly mixture.

7. Divide the muffin mixture into muffin tins. I did regular and mini muffins. I got 12 regular muffins and about 20 little ones.

8. Sprinkle the crumb topping over the muffins. Add additional cinnamon/sugar if you wish. I suggest you do!

9. Bake for about 20 minutes. The little ones will be done sooner. Just watch them and do the toothpick test!

10. Cool and enjoy. They are best eaten the day you bake them.

Monkey Bread Muffins

Josh loves and appreciates good food. He is a great cook, baker, and dish washer:) I am lucky I married someone that shares my same passion. Sometimes he surprises me though.

For example, yesterday he bought a fried bean and cheese burrito from the supermarket deli. One of those really gross looking ones. He was so excited. He devoured it in seconds. I was appalled:) I guess I am the "food snob" in the relationship, because he can eat pretty much anything and everything.

He loves monkey bread, store bought biscuits rolled into balls and covered in butter, sugar, and cinnamon. I personally am not a fan of store bought biscuits, homemade is the only way to go if you ask me. But since I love my hubby I sometimes make him his favorite treats, even if I don't like them.

This time I decided to try monkey bread muffins. I rolled the store bought biscuits into balls and covered them in cinnamon and sugar. I placed them in a muffin pan. I then poured the ooey gooey sauce (butter and brown sugar) all of the balls. They baked up in no time and Josh was in heaven. He loved them. I never tried them, but my brother in law and niece did, they loved them as well.

If you are looking for a quick, sugary breakfast treat, try these. I guess everyone loves them! I will stick to my Fiber One for now:)

Monkey Bread Muffins

(Printable Recipe)

4 cans of refrigerated biscuits, I used Pillsbury

Cinnamon

Sugar

1 stick of butter

1 cup of brown sugar

1. Preheat the oven to 350 degrees. Spray a muffin tin with cooking spray.

2. Cut the biscuits in half and roll the dough into little balls.

3. Combine the cinnamon and sugar. I use extra cinnamon:) Roll the balls in the mixture.

4. Place four balls in one muffin cup. Fill the pan.

5. Melt the butter and brown sugar in a small pot on the stove. Stir until melted and bubbly.

6. Pour the gooey sauce over the muffins.

7. Bake for 10-12 minutes.

8. Cool for a minute in pan. Remove muffins from pan and enjoy.

**If you don't want to make muffins, you can do a big monkey bread loaf in a bundt pan. Just layer the balls and pour the gooey sauce over them. It will take longer to bake, 35-40 minutes.**

Mini Banana Cupcakes with a Nutella Swirl

I love sweet treats. I usually eat really healthy, but put a dessert in my vicinity and I am in trouble:) Teanna, from Spork or Foon always entices me with her amazing photos of sinfully delicious baked goods. When I saw her Self Frosted Cupcakes, I knew I had to try them.

I heart Nutella. I could eat it by the spoonful. I try not to buy it because Josh is allergic and I really don't need it. After reading Teanna's post, I decided it was time for a splurge.

I love bananas and nutella together, so I thought I would try a little spin off from the Self Frosted Cupcakes. I made a banana cupcake with a Nutella swirl. I also made them in my mini muffin pan, for cuteness factor and portion control.:) I thought swirling the Nutella would be a pain in the rear, but it was kind of fun! I used a toothpick to do the trick.

They turned out really cute, but I am not sure if I should call them cupcakes. They had more of a muffin texture. They were moist and dense, not light and fluffy like I was hoping. They were still really good, just not what I was going for.

The banana and Nutella flavor was right on though. I think I will look for a different cupcake recipe to try them with....or maybe use a regular pan to see if that helps the texture. They were really good, just think muffin instead of cupcake. :)

Mini Banana Cupcakes (Muffins) with a Nutella Swirl
Adapted from EveryDay Food and Spork or Foon

(Printable Recipe)

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted
• 1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• Jar of Nutella

1. Preheat oven to 350 degrees. Spray a mini muffin tin. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
3. With a toothpick swirl in the Nutella, about a ½ teaspoon each.
4. Bake until a toothpick inserted in center of a cupcake comes out clean, 10 to 15 minutes. Remove cupcakes from pan; cool completely on a wire rack.

Recipe for Oatmeal Berry Muffins

Breakfast is the most important meal of the day. It is true, not just an old wives tale. A lot of people think that skipping breakfast will help them lose weight, but WRONG! You need to eat in the morning to refuel your body and jumpstart your metabolism. Skipping meals usually leads to overeating later on in the day anyway. So do yourself a favor and eat breakfast!!

If you are short on time or don't know what to eat, I have a solution...Oatmeal Berry Muffins! I adapted these from Joy the Baker. They are healthy muffins...before you start whining, listen:)

These muffins are healthy AND delicious. I used whole wheat flour, oats, and applesauce. The texture is wholesome and hearty..in a good way:) I also added in cinnamon, vanilla, and almond extract...three of my favorite flavors. And now for the berries...I used frozen raspberries, blackberries, and blueberries, these muffins are bursting with berries. Biting into a muffin caused an explosion of berry goodness in my mouth...YUM!

I put some of the muffins in the freezer so I always have a healthy breakfast, even when I am in a rush. Just heat them up and enjoy!! Please start your day off right by eating breakfast. You will feel much better, especially if you eat one of these muffins!









Oatmeal Berry Muffins

Adapted from Joy the Baker

• 1 1/4 cups whole wheat flour
• 1 1/4 cups oats
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon (I used 1 tsp.)
  
• 1 cup unsweetened applesauce (I used chunky applesauce)
  
• 1/2 cup low-fat buttermilk
• 1/2 cup firmly packed brown sugar
• 2 tbsp canola oil
  
• 1 large egg, lightly beaten
• 1 tsp. vanilla (I added this)
  
• 1/4 tsp. almond extract (I added this)
  
• 3/4 cup blueberries, fresh or frozen (I used frozen raspberries, blackberries, and blueberries. I put in a full cup)
  

Preheat oven to 375 degrees.

Line a muffin tin with paper cases or spray with nonstick cooking spray.

In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil, egg, and extracts. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in berries. Fill muffin cups 2/3 full. I got 16 regular muffins.

Bake for 16-18 minutes.

Cool on rack. Enjoy! They freeze beautifully too!

Recipe for Lemon Ricotta Biscuits

The other day we were flipping channels and stopped on the Food Network. Giada was making her grandmother's lemon ricotta biscuits. We recently made Giada's lemon ricotta cookies and fell in love, so we knew we had to try these!!

The biscuit dough was easy to make and unlike other biscuits, you bake these in muffin tins! They have the nice shape of a muffin, but the texture is similar to a biscuit. The biscuits are dense, but not crumbly. The ricotta cheese keeps these babies moist and the lemon juice and zest adds a fresh lemon flavor.

I also loved the addition of almond extract. A little goes a long way so be careful when using this stuff. You are supposed to top the biscuits with almonds, but I only added them to a few since Josh is allergic. I loved the added crunch! I didn't want the other biscuits to feel left out so I whipped up a lemon glaze to drizzle on top. I am glad I added this! It was the perfect finish!

Lemon Ricotta Biscuits

Adapted from Giada de Laurentiis

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plus 1 teaspoon sugar or more as needed for sprinkling
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated lemon zest (from 2 lemons)
1 cup whole-milk ricotta cheese
1 large egg
1 tablespoon fresh lemon juice
1/2 teaspoon almond extract
1/3 cup thinly sliced almonds (I only put these on a few muffins, since Josh is allergic)

Glaze:
Powdered Sugar
Lemon Zest
Lemon Juice

Whisk together in a bowl. Just eye ball the ingredients. If it is too thick add more juice!

Directions

Line 12 muffin cups with paper liners or spray with cooking spray.

Preheat the oven to 350 degrees F.

Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend.

Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).

Divide the batter among the prepared muffin cups. Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins.

Bake until the muffins just become pale golden on top, about 20 minutes. Cool slightly and glaze. Serve warm or at room temperature.

Pumpkin Apple Muffins with Cinnamon Streusel

Ok, I promise this is my last pumpkin recipe. I am all out of pumpkin, so this is it folks!! I think I am going out with a bang too...these pumpkin apple muffins are super scrumptious and good for you too!!

The recipe has applesauce and pumpkin so you know they are going to be super moist. I used half whole wheat and half all purpose flour so they are nice and hearty. I also love the diced apples that are inside, they too keep the muffins moist and bursting with fall flavor. And the finishing touch is a cinnamon streusel that brings everything together!!

I made 12 regular size muffins and 32 mini muffins...this recipe makes a ton, but I promise you they won't go to waste. They are perfect for breakfast or snacking. And remember, they are good for you, so eat up!! There is only 1/4 cup of oil in the entire recipe...and a smidge of butter for the streusel. Plus you are getting fiber, whole grains, your fruit, etc!! I really think these are the perfect muffin!

Pumpkin Apple Muffins with Cinnamon Streusel

(Print Recipe)

1 ½ c all purpose flour
1 c. wheat flour
¾ c. white sugar
¾ c. brown sugar
½ Tablespoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
½ teaspoon nutmeg
1 teaspoon baking soda
½ teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin puree
1 teaspoon vanilla
¼ cup canola oil
¼ cup applesauce
2 cups peeled, cored and chopped apples (I used Granny Smith apples)

Streusel topping:
2 Tablespoons all purpose flour
¼ cup sugar
1 teaspoon cinnamon
Sprinkle of nutmeg
4 teaspoons butter, softened
2 Tablespoons oats

Directions:
Preheat oven to 350 degrees. Lightly grease muffin cups or use paper liners. I used regular and mini muffin tins.

In a large bowl, sift together 2 ½ cups flour, 1 ½ cups sugar, spices, baking soda and salt. In a separate bowl, mix together eggs, pumpkin, vanilla, oil, and applesauce. Add pumpkin mixture to flour mixture; stirring just enough to moisten. Do not over mix. Fold in apples. Spoon batter into prepared muffin cups.

In a small bowl, mix together 2 T. flour, ¼ cup sugar, 1 teaspoon ground cinnamon, nutmeg, and 2 tablespoons oats. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.

Bake in pre-heated oven for about 20 minutes for the regular muffins and about 12-15 for the mini muffins. Check on them frequently. Use the toothpick trick!
Let cool and enjoy!

Plum Coffee Cake Muffins

A co-worker gave me a bag of plums, fresh from the tree! They are so juicy and sweet. I used some of them to make Plum Coffee Cake Muffins. The muffins look plain, but when you take a bite there is a sweet surprise inside! The plums are hiding in the center of the muffin. You put half of the batter in the muffin cups, add the plums, and then the rest of the batter. Sprinkle the muffins with cinnamon and sugar and you are good to go! These are a real breakfast or anytime treat.

Plum Coffee Cake Muffins

Adapted from Martha Stewart’s Baking Handbook

3/4 cup + 2 tbsp sugar
1 tsp ground cinnamon
2 cups flour
1 tbsp baking powder
1/2 tsp salt
1/8 tsp ground nutmeg
2 eggs, at room temperature
1 tsp vanilla
3/4 cup milk ( I used skim)
1/2 cup melted butter, cooled
3-5 ripe plums, depending on their size, pitted and cut into small chunks.

Preheat the oven to 375 degrees.

Spray or line 10 muffin cups. Put water in the remaining two cups.

In a large bowl, combine 3/4 cup sugar, 1/2 tsp cinnamon, flour, baking powder, salt, and nutmeg. Set aside.

In another large bowl, whisk together eggs, vanilla, milk, and melted butter. (Make sure the melted butter is cool before you add it.)

Fold the egg mixture into the flour mixture with a rubber spatula. Divide the batter evenly.

Divide one half of the batter evenly among the 10 lined muffin cups.

Add a layer of plum pieces to each.

Divide the remaining half of the batter over the layer of plums.

Combine the remaining 2 tbsp sugar and 1/2 tsp of cinnamon in a small bowl. Sprinkle over the muffins.

Bake for 15 - 20 minutes, or until a toothpick inserted in the center of one of the muffins comes out clean. Leave to cool in the muffin tin for 5 to 10 minutes before removing from tin and transferring to a wire rack to cool completely.

Black Bean Soup and Spicy Corn Muffins

Today is your lucky day. I am posting our Black Bean Soup and Corn Muffin recipe that we made for our dinner party on Sunday. Both were a hit!

I love making this Black Bean Soup. It is so easy and healthy! It has lots of veggies and fiber. You can throw it together in no time and the leftovers are great. I think it even tastes better the next day. We usually eat it all, but you can freeze it too! It is pretty cheap to make, stock up on the canned items when they are on sale!

We also made Dorie's Savory Corn and Pepper Muffins. We have made the Corniest Corn muffins before and loved them, but this time we were in a spicy mood:) The jalapeno, red pepper, chili powder, and cilantro give these muffins quite the kick! They have the perfect amount of heat and they are pretty, I like the specks of green and red:) They go perfectly with this soup too! We did muffins and we also did an 8 by 8 Pyrex pan. Both ways work well. Let them cool before serving. We ate one right out of the oven and it was a little crumbly, but they will set up. Just be patient!

Maria’s Black Bean Soup

Olive oil
1 medium onion, diced
3 cloves of garlic, diced
Crushed red pepper-to taste
1 jalapeno, seeded and diced
1 green pepper, diced
1 red pepper, diced
2 ears of fresh corn, cut off the cob (can use frozen or canned)
3 cans diced tomatoes (I use reduced sodium)
2 cans of black beans (I use reduced sodium)
2 cans of chicken or vegetable broth (fat free, low sodium)
2 cups of water
Chili Powder-to taste
Cumin-to taste
Salt-to taste
Pepper-to taste
Chopped cilantro (about a half of a bunch)
Juice of 1-2 limes

Heat oil in a big soup pot. Cook onion until tender. Add in garlic, crushed red pepper, and jalapeno. Cook for about a minute. Add in peppers and corn. Saute until tender. Add in tomatoes, black beans, broth, and water. Stir. Add in your spices. I never measure these. Sorry! So just add in according to taste! Stir and throw in chopped cilantro. Squirt in lime juice and stir. Let simmer to enhance flavors. Taste after awhile to see if more spices need to be added. It is that simple!! You can serve it with cheese, sour cream, chips, etc. but I like to keep this one healthy! The flavors are so good alone.

Savory Corn and Pepper Muffins

Adapted from Dorie Greenspan's Baking from my Home to Yours

1 cup all purpose flour
1 cup yellow cornmeal - stone ground is best
3 T sugar
1 T baking powder
1 tsp salt
1 ½ tsp chili powder
1/2 tsp baking soda
1/4 tsp freshly ground pepper
1 cup buttermilk
8 T unsalted butter - melted and cooled
1 large egg
1/4 cup fresh or frozen corn kernels- We used fresh!
1 small jalapeno - seeded if you wish
1/4 red bell pepper finely diced
2 T cilantro - finely chopped-we added a little more!

Preheat oven to 400 degrees. Line 12 muffin cups with liners or spray well.
Whisk together all purpose flour , cornmeal, salt, sugar, baking powder, chili powder, baking soda and black pepper and set aside.

In another large bowl lightly whisk egg yolk, buttermilk and melted butter till blended. Pour liquid into the dry ingredients. Add chopped cilantro, jalapeno and diced bell pepper to the mixture. Divide batter into muffin pans lined with paper muffin cups. I also used a 8 inch Pyrex dish and it worked great! Just spray it well!

Bake for 20 - 25 minutes or until the tops are brown. Cool muffins on a rack before serving.